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食品与发酵工业  2021, Vol. 47 Issue (15): 111-119    DOI: 10.13995/j.cnki.11-1802/ts.026544
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
大豆分离蛋白/魔芋葡甘聚糖复合脂肪模拟物的制备及结构分析
雷爱玲, 范盛玉, 王亚楠, 陈厚荣, 张甫生*
(西南大学 食品科学学院,重庆,400715)
Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute
LEI Ailing, FAN Shengyu, WANG Yanan, CHEN Hourong, ZHANG Fusheng*
College of Food Science,Southwest University,Chongqing 400715,China)
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摘要 以大豆分离蛋白(soy protein isolate,SPI)和魔芋葡甘聚糖(konjac glucomannan,KGM)为试验原料制备一种复合脂肪模拟物。在单因素试验的基础上,通过响应面试验优化了脂肪模拟物的最佳制备工艺:总固形物含量8%、KGM添加量0.8%(质量分数)、加热温度87 ℃。在此条件下,制备得到较优的SPI/KGM复合脂肪模拟物,其膨胀率为53%,黏度为233.3 Pa·s。粒径分布结果发现微粒化处理20 min后,50%的粒径在8.75 μm左右;扫描电镜分析显示,微粒化处理后的复合脂肪模拟物外观细腻光滑,可以模拟脂肪的特性。SPI和KGM制备得到的复合脂肪模拟物产品外观类似脂肪,其在流变性和膨胀率等方面均表现出较理想的功能特性,可为复合脂肪模拟物的深度研究应用提供数据支撑。
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雷爱玲
范盛玉
王亚楠
陈厚荣
张甫生
关键词:  大豆分离蛋白  魔芋葡甘聚糖  脂肪模拟物  理化特性  微观结构    
Abstract: In this paper, a composite of fat substitute was prepared using soy protein isolate (SPI) and konjac glucomannan (KGM) as raw materials. On the basis of a single-factor experiment, the optimal process parameters of SPI/KGM composite fat substitute were obtained. The total solid content and KGM were 8% and 0.8% respectively, with heating at 87 ℃. Under these conditions, the expansion ratio of the prepared SPI/KGM composite fat substitute was 53%, and the viscosity was 233.3 Pa·s. By the analysis of particle size distribution, it showed that the particle size of 50% was about 8.75 μm after micronization treatment for 20 min. Furthermore, scanning electron microscopy analysis found that the composite fat substitute had a fine and smooth appearance after micronization, which could be made as fat substitute. The fat substitute prepared by soybean protein isolate and konjac glucomannan was similar to fat in appearance, and had ideal functional characteristics in terms of rheological properties and expansion rate. The results provided data support for deep research and utilization of composite fat substitutes.
Key words:  soy protein isolate    konjac glucomannan    fat substitute    physical and chemical properties    microstructure
收稿日期:  2020-12-23      修回日期:  2021-01-22           出版日期:  2021-08-15      发布日期:  2021-08-23      期的出版日期:  2021-08-15
基金资助: 重庆市自然科学基金项目(cstc2018jcyjAX0002)
作者简介:  硕士研究生(张甫生副教授为通讯作者,E-mail:zfsswu@163.com)
引用本文:    
雷爱玲,范盛玉,王亚楠,等. 大豆分离蛋白/魔芋葡甘聚糖复合脂肪模拟物的制备及结构分析[J]. 食品与发酵工业, 2021, 47(15): 111-119.
LEI Ailing,FAN Shengyu,WANG Yanan,et al. Preparation and structure analysis of soybean protein isolate/konjac glucomannan complex fat substitute[J]. Food and Fermentation Industries, 2021, 47(15): 111-119.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026544  或          http://sf1970.cnif.cn/CN/Y2021/V47/I15/111
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